Duck with sauerkraut for pressure cooker Polaris 305

Category: Meat dishes
Duck with sauerkraut for pressure cooker Polaris 305

Ingredients

Duck 1.5kg
sauerkraut 600g
dry white wine 200g
caraway 1 tsp
salt taste
mustard

Cooking method

  • Smeared the duck with mustard and left to marinate for 1 hour.
  • Took the duck apart and put it in the bottom of the pressure pot. On top I added washed sauerkraut (I took the store one - sauerkraut with carrots), cumin, a little salt and dry white wine. I switched on the "slow cooker" function in the POLARIS 305 pressure cooker (time 60 min, pressure 2, by default). The meat turned out to be soft, juicy, the cabbage did not "dissolve". Sauerkraut removes the excess fat content of the duck. Try it!

The dish is designed for

almost complete CB

Time for preparing:

1h15min

Cooking program:

slow cooker

National cuisine

wanted to get closer to the Czech

Chef
Thank you, only in the final field you need to insert the first link from the Gallery, otherwise the picture will turn out small.
But I fixed it, refresh the page
TusySh
Thanks for checking, I can't insert anything more than a photo
Chef
No, now everything is correct. I see that you added many of the same there, I deleted them. I understand you - you thought that the size would be even larger, no

There are simply two options for inserting photos from the Gallery on the forum - the photo itself and the preview (to enlarge by clicking):
Duck with sauerkraut for pressure cooker Polaris 305

Duck with sauerkraut for pressure cooker Polaris 305
So, for the final photo, you need to use only the first option 1. Picture in text

Well, if there are other photos in the recipe (for example, for step-by-step cooking) - here already at the request of the author
Shelena
Natalia, thanks for the recipe!
Tell me, can you feel the taste of wine? What does it do? A special scent?
TusySh
Lena! I didn't feel the wine, in 60 minutes and + sauerkraut ..., I read in one recipe that duck and cabbage love dry white wine, this is just an experiment.
Admin
Quote: Shelena


Tell me, can you feel the taste of wine? What does it do? A special scent?

Dry wine makes meat softer, and gives taste, aroma (depends on the brand of wine, dry, semi-sweet, sweet, cider, etc.), alcohol is completely evaporated during cooking. This is especially true when marinating meat in wine or beer and then baking it in the oven or pressure cooker
Shelena
Natasha, it was important for me to find out whether it had evaporated. I'll try to cook it.

Admin, thanks for the information! The meat is marinated in wine, but in cabbage have not added yet. By the way, after making the beer, I really feel it, so I refused to use it (I don't like it).

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